A vegetarian dish from the Vietnamese kitchen.
Ingredients
- 2 tsp Vegetable Oil
- 4cm finely chopped Ginger
- 2 chopped Garlic Clove
- 1/2 Butternut Squash
- 2 tsp Soy Sauce
- 2 tsp Brown Sugar
- 200ml Vegetable Stock
- 100g shredded Green Beans
- 4 sliced Spring Onions
- To serve Coriander Leaves
- To serve Jasmine Rice
Method
- Heat the oil in a medium-size, lidded saucepan. Add the ginger and garlic, then stir-fry for about 5 mins. Add the squash, soy sauce, sugar and stock. Cover, then simmer for 10 mins. Remove the lid, add the green beans, then cook for 3 mins more until the squash and beans are tender. Stir the spring onions through at the last minute, then sprinkle with coriander and serve with rice.
Source
This recipe is adapted from TheMealDB (id 53236), a free community-curated recipe API. Original listing: themealdb.com.
A walkthrough video is available at https://www.youtube.com/watch?v=OR6jC9gw_Hw.
Original source noted by the contributor: https://www.bbcgoodfood.com/recipes/vietnamese-veggie-hotpot.
Estimated by AI from the ingredient list. Values are approximate and not medical advice. If you have specific dietary requirements, verify with a registered dietitian or trusted nutrition database.
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